Monday, August 20, 2012

Burrata

One of the highlights of the Farm to Table was the Burrata. On a pretty plate if you please….

I have seen burrata online for as much as $24 for a one pound tub, but you can get this same brand for $11 at Bristol Farms or other specialty grocers. I went to LA factory, mostly because I was guaranteed it was made that morning, but also because it was cheaper, at $6 for a one pound tub~

Depending on thickness, you get 6-8 slices per tub. This is from the Gioia (say “joy-uh") factory in LA, where they make 2,000 pounds of this daily…they supply many restaurants and markets. If you have a dinner for six, go to Bristol Farms for this same brand, but for 40 people I went to the source~

Burrata is a fresh mozzaralla filled with cream (panna) and more mozzaralla curd. The texture is soft and creamy, the cream wrapped in fresh mozzarella curd. If you get a chance to see mozzarella made (and then taste it, of course!), be sure to go….the curds look like this before they are put in hot water~

Left a few minutes~

strained and worked by hand~

and formed into a ball~

these pics are from a demo at the RSF market; there is nothing like warm, fresh mozzarella..heaven… unless it’s made into burrata!!

Fresh mozzarella with arugula and other garnish is divine~

Burrata takes the basic mozzarella and creates a pocket of fresh cream and mozzarella curd; here is the burrata about to be sealed; that’s the cream on top~

the mozzarella is first stretched; this is why they call the outer layer stracciatelli or rags….see the steam rising off the cheese in this pic….ahh~

Gli fratelli are from LA and I love their small pocket of fresh hot mozzarella with cold cream which we had at the Nancy Silverton book signing at Chino Ranch~

If I had a big party I would hire gli fratelli to make burrata….but if you can’t…hit Bristol Farms or other grocer and pair the cheese with tomato (red beefsteak or yellow heirloom are so pretty), peach, papaya or other sweet and add balsamic and olive oil and sea salt and pepper. Great too over bread slices for a tray pass appetizer…I love it on a bed of arugula or with basil on top…..or try on a salad. I love the different textures, as well as the sweet and salty and tang of vinegar together. The peach/tomato/basil/burrata is probably my favorite though….and serve with some hot crusty French bread on the side to sop up the oil and vinegar….

In between doctors appointments for my parents and cleaning up after the party I’m trying to collect a few party tips for a post. Food for a party should be yummy…it should make your guests want MORE. It should make them go wow for a dish or two. Burrata is simple yet delicious….it’s the darling of the restaurant business and I am sure you will see more of it. In the US it is made of pasteurized cheese so a different taste than in Italy, but I love this Gioia stuff! Give it a try and see what you and your guests think~

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I import classic French baskets & totes from former colonies Madagascar and Morocco. Though I live in Southern California, I spend part of my year in Burgundy and visit the south. I lived in Paris for several years while I completed the three year course in art history at the Ecole du Louvre. I am passionate about my baskets and their construction, color, art, design and bringing a little bit of the French lifestyle to the United States.